Squash Casserole

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Tips:
To make ahead, prepare recipe as directed. Do not top with crackers or cheese. Cover and chill overnight. Remove from fridge and let stand 30 minutes. Uncover and top with crackers and cheese. Bake as directed.
I used a salad spinner to withdraw as much water as possible. Reviews
4 stars - Made this for Thanksgiving 2006. It was a hit, even with the little ones. - ME 1/25/2007

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Ingredients

  • 3 pounds yellow squash, cut into 1/4" slices
  • 1 small chopped onion
  • 1 1/2 tablespoons salt
  • 16 Saltine crackers, divided
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Preparation

Step 1

1. Cook the first 3 ingredients in boiling water to cover for 25 minutes, or until squash is very tender. Drain well and mash with a fork, leaving some chunks.

2. Crush 10 crackers and stir into squash mixture. Stir in ½ cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11x7 inch baking dish.

3. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining cheese evenly over casserole.

4. Bake uncovered at 350F for 30 minutes or until cheese melts and casserole is bubbly.


Servings: 8
Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 349.83
Calories From Fat (52%) 182.3
% Daily Value
Total Fat 20.44g 31%
Saturated Fat 6.79g 34%
Cholesterol 54.9mg 18%
Sodium 2206.96mg 92%
Potassium 403.1mg 12%
Total Carbohydrates 33.76g 11%
Fiber 3.81g 15%
Sugar 6.3g
Protein 9.79g 20%

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